Using a grater or microplane, zest one lemon and set aside for garnish. Place parchment paper on a few rimmed baking sheets and set aside.

Add remaining ingredients to a blender and blend until smooth. Pour batter into a bowl, cover, and place in the refrigerator to rest for 20 minutes. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.

Preheat a well-seasoned 10” non-stick skillet to medium. The skillet should be as non-stick as possible to avoid using excess fat. The first crepe is the guinea pig, telling you the amount of fat you need and if you need to adjust the temperature. If the batter is too thick, use 1–2 Tbsp of milk to thin it out.

Lightly butter the pan. Pour a little less than ¼ cup batter (pour less if using a smaller skillet) in the center of the skillet and quickly rotate it. The batter will cover the entire bottom. As the batter cooks, the top of the crepe will “dry out”. When it looks completely dry, use fingertips to gently flip it over and cook the other side. For some browning, wait a few seconds before flipping it. Using fingertips to flip it allows more control—just be careful!

When the second side is done after about 15–20 seconds, transfer the crepe to prepared baking sheet and continue making the rest of the crepes. Once the routine is down, each crepe will only take about 1 minute to make. If stacking the crepes, place parchment paper between each one to prevent sticking.

To serve, butter each crepe and sprinkle with sugar and lemon zest. Enjoy with a drizzle of sauce or as-is!